Spinach & Mozzarella Chicken Roll Ups

We’re gettin’ fancy over here today, folks! Rolling up a delicious filling inside a thin piece of meat has long been a trick of restaurants to make a dish look polished and expensive. Truth is, you can do it right at home! This was super delicious and didn’t take much effort to get a restaurant-quality plate.

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Now, I pulled a bit of a multi-tasking trick here. I knew I planned on making Parmesan rice with this (find the recipe here!) so I made more “filling” than I needed so that I could stir it into the rice. I highly recommend you do the same, because it makes the rice even better! The measurements I give allow for you to have that extra amount of filling.

In a skillet over medium heat, heat up a couple tablespoons of olive oil and then saute half a diced sweet onion and two cups of chopped frozen spinach. (Add lemon juice, salt, pepper, and basil while cooking.) When the onions start to become translucent, add 2 large cloves of minced garlic, toss, and then remove from the heat.

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For your chicken, take two large breasts and cut them in half so you have four thin slices. Salt and pepper each half, then sprinkle mozzarella cheese on the wider end of each. Spoon about 2 tablespoons of your filling on top of the cheese, then carefully roll up from the wider end to the thinner end. Place in a greased baking dish seam side down and then top with lemon zest, salt, pepper, and Parmesan cheese.

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Bake for 25 minutes at 425 degrees or until chicken is cooked through. Serve with Parmesan rice (don’t forget to stir in the extra filling!) and sauteed green beans.

(For the green beans: melt 2 tablespoons of butter in a large skillet over medium heat. Saute 1/4 finely diced onion or shallots for two minutes, then add 8 ounces frozen green beans, salt & pepper, reduce heat to low, and cover. Cook for 8-10 minutes or until green beans are cooked with a little crunch left to them.)

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Wow your family or entertain dinner guests with this fabulously fancy (and deceptively easy) dish! Serve with a mild white wine like Pinot Grigio if you’re feeling extra fancy. 🙂

Full Recipe:

Spinach and Mozzarella Chicken Roll Ups

Yield: 4 servings

Ingredients:

2 tbsp olive oil
1/2 sweet onion, diced
2 cups chopped frozen spinach
2 large cloves garlic, minced
Zest & juice of 1/2 a lemon
Salt, pepper, and basil, to taste
2 large chicken breasts, each cut in half into thin slices
1/2 cup shredded mozzarella cheese
1/4 cup Parmesan cheese

Process:

1) Preheat oven to 425 degrees.

2) Heat olive oil over medium heat in a medium skillet, then saute onions and spinach with lemon juice, salt, pepper, and basil until onions become translucent. Add garlic, toss, and remove from heat.

3) Salt and pepper each piece of chicken, then evenly divide mozzarella cheese on the wider end of each piece. Top cheese with 2 tablespoons of spinach filling, then carefully roll up each piece of chicken and place seam side down into greased baking dish.

4) Sprinkle lemon zest, salt, pepper, and Parmesan cheese on top of chicken, and then bake for 25 minutes or until cooked through.

5) Serve with Parmesan rice – stir extra filling into rice for added body and flavor.

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Pasta with Lemon Pepper Parmesan Cream Sauce

Holy wow you guys. I sort of… accidentally made this one day for lunch. (Yes, really, “accidentally.”) It turned out so awesome that I tweaked it a bit and adjusted the recipe to serve four people. This is a fabulous quick and easy dinner or lunch idea, and is definitely versatile!

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For a lighter dish, this would be good without any meat at all. However, to make it a little heartier, saute up your choice of protein to go into the pasta. I chose kielbasa, which everyone knows is my favorite, but any smoked sausage would do. You could also use chicken (2 large breasts cut into bite size pieces), or even ground turkey (about a pound). The main point is just that the meat is fully cooked before anything else goes into the pan.

In my case, since I used kielbasa, my meat was already cooked through. I just browned it in the pan with some olive oil for a few minutes, then added 1 diced sweet onion. (Sweet onions are pretty small, so using a whole one shouldn’t be overpowering.)

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Let those sweat on medium-high for about two minutes, then add in 3 cloves of minced garlic and let simmer for one more minute.

Then, keeping the heat fairly high, add in the juice and zest of a large lemon, 3/4 cup of half & half, and 1/2 cup shredded Parmesan cheese. Quickly stir this together so it combines and the cheese starts to melt, and then let it reduce for about two minutes.

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While it’s reducing, add in two teaspoons of fresh cracked pepper, and then salt and basil to taste. (I didn’t need as much salt since I used a cured meat – it’s to your taste!) Once the sauce has thickened, add 1 pint of halved cherry tomatoes. Stir these in and then remove the pan from the heat.

Add the sauce to cooked pasta of your choice, top with more shredded Parmesan, and serve! I used penne pasta for mine.

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I’m of the opinion that anything with a lemon-pepper flair is amazing, but I’m telling you, this pasta is shockingly good! And it’s totally fancy enough to entertain with. 🙂

Full Recipe:

Pasta with Lemon Pepper Parmesan Cream Sauce

Yield: 4 servings

Ingredients:

1 package of kielbasa, cut into coins (or enough of your choice of meat to serve 4)
1 small sweet onion, diced
3 cloves garlic, minced
Zest & juice of 1 lemon
3/4 cup half & half
1/2 cup grated Parmesan cheese, plus more for topping
2 teaspoons fresh cracked black pepper
Salt & Basil, to taste
1 pint cherry tomatoes, halved

Process:

1) Brown kielbasa with olive oil in a skillet over medium-high heat for about 3 minutes, tossing occasionally. Add sweet onion and saute for another two minutes. Finish off with garlic and let simmer for one final minute.

2) Keeping pan over medium-high heat, add juice and zest of the lemon, half & half, and Parmesan cheese. Stir to combine and let reduce for about 2 minutes.

3) While sauce is reducing, add pepper, salt, and basil, and stir in.

4) Once sauce has thickened, stir in cherry tomatoes and remove from the heat.

5) Toss a cooked pasta of your choice with the sauce, plate, and top with Parmesan cheese before serving.

Warm Greek Salad with Chicken

I’m pretty convinced that everything good in the world comes from the Mediterranean region. As my loyal readers know, Tuscany is probably my favorite place on the planet, as I illustrated in my most pinned and most popular blog post ever, Tuscan Pasta in Lemon Blush Sauce. (Guys, it’s been pinned 142 times as of today. That’s a LOT for a small town girl like me!)

But I digress.

A place I have yet to visit in the world (but is TOTALLY on my bucket list!) is Greece. Not only is that a country steeped to the bursting in history and rich culture, but their food is known for being natural and wholesome. The Greeks are not at all fans of processed food – most McDonald’s that have tried to open there have ended up closing. Because of this, it’s naturally the ideal kind of cuisine for someone like me.

So, I’m sure a lot of you frequently visit Panera or some other establishment that serves a “Greek Salad.” Usually, it’s mixed greens with some olives, peppers, and feta tossed on top. Now don’t get me wrong – I will tear up a Greek salad from Panera Bread if I’m waiting to meet a client there. But did you know, the classic “Greek” salad actually has no lettuce at all?

Yup, that’s right. It’s a tomato and cucumber based salad, tossed with red onion, green pepper, kalamata olives, and feta cheese, and dressed with an olive oil vinaigrette.

Mouth watering yet? Yeah, mine too.

Read on my for my take on the classic Greek salad – warmed up with sautéed chicken!

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Mise en place – French for “everything in its place,” or doing all of your prepwork before you start cooking – is so important for this dish! The only thing you have to cook is the chicken, and that goes so fast that you’ll need to have everything else ready beforehand!

So, get yourself your favorite large cutting board (my father made mine for me, crafty gentleman that he is) and prep the following:

One pint cherry tomatoes, halved.

One cucumber, large dice.

One green pepper, small dice.

Half a red onion, small dice.

About 40 (ish) kalamata olives, pitted and roughly chopped.

Three cloves garlic, minced.

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MAKE OR BREAK TIP: Kalamata olives typically come with the pits still in them. To get them out, crush the olive under the side of a chef’s knife (sort of like how you’d smash a clove of garlic to peel it) until it smashes down and the skin breaks, then pull the pit out with your fingers. It’s a little tedious, but once you get a rhythm, it’s not so bad.

Once this is all done, cube two large chicken breasts into bite sized pieces. Put a couple tablespoons of olive oil in a skillet over medium heat, and once the pan is hot, add the chicken and season liberally with salt, pepper, oregano, and basil. Toss to coat and let simmer for five minutes or so, tossing occasionally. When it’s just about done, add your minced garlic, toss to combine, and cook for one additional minute.

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While the chicken is cooking, make your dressing by whisking together the zest and juice of one lemon, 3 tbsp extra virgin olive oil (the really good stuff!), 3 tbsp balsamic vinegar, and 1 tsp each of salt, pepper, oregano, and basil. I know it doesn’t look like a lot, but I promise, you only want a light coating of dressing!

Once the dressing is done, add your prepped veggies to a large bowl and pour the dressing overtop. As soon as the chicken/garlic is finished cooking, get it off the heat and immediately into the bowl. Toss it all together so the heat from the chicken warms up the vegetables a bit, and then dish it out and top with crumbled feta cheese!

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We eat with our eyes before we ever taste with our tongues, and I have to say, the colors in this dish make it look SO appetizing – and the flavors packed into it don’t disappoint!

Alternatively, you could of course make this into a vegetarian dish by removing the chicken. (Removing the chicken also turns it into a super awesome side dish, especially for summer!)

Full Recipe:

Warm Greek Salad with Chicken

Yield: 4 servings

Ingredients:

1 pint cherry tomatoes, halved
1 cucumber, large dice
1 green pepper, small dice
1/2 red onion, small dice
Approx 40 kalamata olives, pitted and roughly chopped
3 cloves garlic, minced
2 large chicken breasts, cubed into bite size pieces
Zest + juice of one lemon
3 tbsp extra virgin olive oil (plus more for sautéing chicken)
3 tbsp balsamic vinegar
4 ounces crumbled feta cheese
Salt, pepper, oregano, basil, to taste

Process:

1) Prep all vegetables first (tomatoes, cucumber, pepper, onion, and olives), putting them into a large bowl as you finish each one.

2) In a small bowl, whisk together lemon zest and juice, olive oil, balsamic vinegar, and 1 tsp each of salt, pepper, oregano, and basil. Add to vegetables.

3) Cube chicken and add to a heated skillet with 2 tbsp olive oil. Season liberally with salt, pepper, oregano, and basil. Toss occasionally and allow to cook for about five minutes, or until cooked through. Just before chicken is done, add minced garlic and toss to combine, allowing to cook for one additional minute.

4) Remove chicken from heat and immediately add to the vegetables. Stir to combine. Sprinkle with feta cheese after serving.

Coconut Chicken with Pina Colada Glaze and Hawaiian Rice

Happy Valentine’s Day to all! This would be an awesome dish to make your valentine if you’re sick of the cold and want to imagine you’re in the tropics with a Mai Tai in your hand and not a care in the world! (Stay tuned later this week for my amazing take on a mai tai.) Of course, this is also just an awesome dish in general – I’d even wager that your kids would like it, as long as they don’t have anything against coconut or pineapple.

The title is a little of a mouthful (sorry!) but there’s a lot of moving parts to this meal and there’s just so many good things about it that I had to include as much in the title as I could!

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The recipe following is for four, but feel free to adjust as necessary!

The first thing you’ll need to do is preheat your oven to 350 degrees, and then put together your breading assembly line. Doing any kind of “breading” process on meat is very simple, but so many people wind up with their yummy coating not sticking and falling off the meat! There’s an easy trick to it, as some may remember from my Parmesan Breaded Chicken (which was a popular hit on Pinterest!): you have to coat the meat in flour first, THEN egg, THEN the breading. Coating in flour first gives the egg something to stick on to, which then makes the breading adhere better!

So, you’ll need three shallow dishes:

Dish 1: 2 tablespoons of flour plus 1 teaspoon of salt plus 1/2 teaspoon of pepper
Dish 2: 1 egg, beaten
Dish 3: 1 heavy cup coconut flakes plus 1/2 cup finely chopped pecans

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MAKE OR BREAK TIP: Adding the salt and pepper to the flour ensures that the flavor is close to the chicken and doesn’t get lost in the breading. Follow this rule any time you’re breading meat, especially with coarser coatings like this one!

Next, prep your chicken. I tend to buy the store brand of chicken breast, and they are HUGE, so I cut one of those babies in half to make two better portioned pieces. Cut two large breasts in half to make four pieces and then get a few tablespoons of canola oil in a large skillet over medium heat. Coat the chicken first in the flour (shake off excess), then the egg, and finally the coconut. You’ll really need to use your hands to coat the chicken thoroughly. Lay each piece carefully in the pan and allow to brown on both sides. (About 2 minutes or so per side.)

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Once the chicken is browned, put the pieces in a glass baking dish, sprinkle with some additional coconut (1/4 cup or so) and bake for 20-25 minutes. (Conveniently, that should be about the time you’re finishing up everything else.)

Next, you’ll need to get your pina colada glaze reducing. In a small saucepan, combine 1 cup pineapple juice, 1/4 cup cream of coconut, 3 tablespoons sugar, 1/2 tsp salt, 1/4 cup coconut flakes, and 2 ounces of crushed pineapple (1/4 of an 8 oz can). Stir well and keep over high heat, allowing it to boil and then reduce down while you’re making the rice.

KITCHEN TIP: You can find cream of coconut in most liquor stores, or in the section of your grocery store where they sell drink mixers. As my loyal readers know, I’m a bit of an amateur mixologist, so I always have some on hand for when I make tropical drinks!

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I use regular old Uncle Ben’s white rice, which takes about 20 minutes to cook. Put 1 cup of rice and 2 cups of water in a medium saucepan, allow to boil, then cover and reduce heat to low to allow the water to soak into the rice while it cooks. (Otherwise, follow the directions for whatever kind of rice you use.) Once the rice is going, you can work on the rest of the components to make the rice super delish. 🙂

I call it Hawaiian rice, but really, it’s essentially just fried rice with some minor changes… I gave a recipe for excellent fried rice in my Slow Cooker Teriyaki Chicken recipe, but since this is a bit different, here’s a refresher:

Dice 1/4 of a sweet onion and 1/2 a green (or red, or yellow, or orange…) pepper. Put these in a skillet over medium high heat with a few tablespoons of oil. (I just washed the pan I used for the chicken and used that one – less dishes later!) Once these have sweated for about a minute or so, add 3/4 cup frozen peas, stir to distribute, and allow to cook for 4-5 minutes. Just before it’s done, add 1 clove of minced garlic.

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KITCHEN TIP: Buy your peppers in bulk and prep them once your home – I usually like to julienne some and dice the rest. Put them into separate Ziploc freezer bags, labeled with the date, and freeze them! They’ll be good for up to 6 months, and then you can just take out what you need.

Once the veggies are cooked, push them to the side and pan-scramble one egg in the empty space of the pan. It’s not going to look super appetizing, since it’s going to pick up the oils and juices from the vegetables, but don’t worry. The brown stuff is packed with flavor!

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Once the egg is cooked, mix it in with the rest of the vegetables. Add your cooked rice, 1 tsp salt, 1 tsp pepper, and 1 tsp ground ginger, along with 6 ounces of crushed pineapple (the rest of the can you opened earlier for the glaze) and 2 tablespoons each of soy sauce and teriyaki sauce. Stir this all together until combined and then remove from the heat.

By the time your chicken is done, your glaze should have reduced nicely. Take the glaze off the heat and get the chicken out of the oven. You’re ready to plate and serve! Top the chicken with the glaze and serve immediately. (You could also double the glaze recipe and add it to the rice, too!)

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I’m not responsible for when this dinner disappears faster than you can blink! Once you get the process down, it works like a well-oiled machine, and I’m sure this will become a staple dinner for your house!

Full recipe:

Coconut Chicken with Pina Colada Glaze and Hawaiian Rice

Yield: 4 servings

Chicken:

2 large chicken breasts, cut in half to make 4 pieces
2 tbsp flour
1 tsp salt
1/2 tsp pepper
1 egg, beaten
1 heavy cup coconut flakes, plus more for sprinkling
1/2 cup finely chopped pecans
3 tbsp canola oil, for the pan

Glaze:

1 cup pineapple juice
1/4 cup cream of coconut
3 tbsp sugar
2 ounces crushed pineapple
1/4 cup coconut flakes
1/2 tsp salt

Rice:

1 cup regular white rice
2 cups water
2 tbsp canola oil, for the pan
1/4 onion, diced
1/2 green pepper, diced
3/4 cup frozen peas
1 clove garlic, minced
1 egg
6 ounces crushed pineapple
1 tsp salt
1 tsp pepper
1 tsp ground ginger
2 tbsp soy sauce
2 tbsp teriyaki sauce

Process:

1) Preheat oven to 350 degrees. Prepare breading assembly line by combining flour, salt, and pepper in first dish, beaten egg in second dish, and coconut and pecans in third dish.

2) Coat a large skillet in canola oil and put over medium heat. Bread the chicken by coating first in flour, making sure to shake off the excess, then the egg, and finally the coconut. Use your hands to ensure the chicken is well coated in coconut and then lay each piece carefully into the pan. Brown on each side for about 2 minutes, then transfer to a glass baking dish, top with additional coconut, and bake for 20-25 minutes or until cooked through.

3) In a small saucepan, combine pineapple juice, cream of coconut, sugar, crushed pineapple, coconut flakes, and salt. Stir to combine and bring to boil over high heat and then allow to reduce.

4) In a medium saucepan, add rice and water. Bring to a boil and then cover and reduce heat to low, allowing rice to cook through until all the water is gone.

5) In large skillet, heat canola oil over medium high heat and add onion and pepper, allowing to sweat for a minute before adding frozen peas. Let this cook for 4-5 minutes, then add garlic and cook for one additional minute.

6) Push the vegetables to the side of the pan and pan scramble an egg in the open space, then stir into the vegetables.

7) Once the rice is done, add to the vegetables, along with pineapple, salt, pepper, ginger, soy sauce, and teriyaki sauce. Stir to combine and then remove from heat until ready to serve.

8) After chicken is done baking, remove from oven and plate with the rice. Top chicken with glaze and serve!

Hearty Chicken Stew

In light of the fact that winter is just NOT giving UP, here’s a fabulous cozy winter dish to keep you warm until spring finally decides to arrive! I’m a big fan of any kind of stew, but this one is like if you made chicken pot pie without the crust – it is so thick and hearty and full of goodness.

What makes this even more awesome is that it’s SO cheap. I mean like less than $7 when you break it down – and this feeds 5-6 people. The most expensive part is the chicken – all the vegetables come SUPER cheap in the produce department.

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The best part is that the whole thing is made in only ONE pot – which means less dishes! Yay!

Start by doing all your prep work – called “mise en place” – you’ll need a cutting board and a good kitchen knife. 😉

Dice: 1/2 an onion, 2 stalks of celery

Peel & Slice: 2 carrots

Cube: 2 red potatoes, 1 large chicken breast

MAKE OR BREAK TIP: Do it in THAT order and you should only need ONE cutting board and ONE knife! 🙂

Once this is all completed, put a couple tablespoons of oil in a Dutch oven over medium-low heat. After the oil has heated, add the chicken to the pan and season with salt, pepper, and oregano.

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Allow the chicken to brown, moving it around the pan occasionally to keep it from sticking. This should take about 5 minutes or so. Once it’s browned, remove the chicken and then add the diced onion and celery.

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Sweat the onions and celery until they start to become translucent (about 3-5 minutes), making sure to scrape those brown bits off the bottom of the pot as you go! Once they’ve sweated, remove them from the pan.

Now, here’s where you can cheat a little: to the pan, add 1 can of condensed cream of chicken soup and 2 cups of milk. Stir this until it has all combined, and then add two teaspoons of salt and a teaspoon each of pepper, oregano, and thyme. To give depth, add 1/2 teaspoon of cayenne pepper and the zest of half a lemon. Stir in all the spices, and then add your previously cooked chicken, onions, and celery, along with the potatoes and carrots. Stir those in, then add 1 cup of frozen peas, 1 cup of frozen corn, and 1 cup of uncooked white rice.

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Cover and cook on LOW for about an hour (maybe even 45 minutes if you need it quick!), returning occasionally to stir. (The rice likes to settle to the bottom, so you’ll have to stir it every so often and scrape the rice off the bottom of the pan.)

After an hour of cooking it should be nice and thick and everything in it should be cooked through. Ladle it out and serve immediately!

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Best part, it just gets thicker and better if you leave it overnight! The starch from the potatoes and rice seeps into the liquid and just keeps thickening it!

Alternatively, you could do this in a crock pot by adding the soup and milk first and stirring until smooth, and then putting in everything (raw) at once and leaving it on low for about 4-5 hours or so. But I like this quicker version better. 😉 After you spent a few minutes prepping and browning, you can essentially busy yourself with something else for the hour that it’s cooking on the stove as long as it doesn’t take you too far from the kitchen. If you’re home from work at 5:00, you could theoretically have this on the table by 6:30!

Full Recipe:

Hearty Chicken Stew

Yield: 5-6 servings

Ingredients:

2 tablespoons of oil
1 large chicken breast, cubed ($2)
1/2 onion, diced ($0.20)
2 stalks celery, diced ( ($0.25)
1 can cream of chicken soup ($1)
2 cups milk ($0.50)
2 carrots, peeled and sliced into medallions ($0.16)
2 red potatoes, cubed ($0.80)
1 cup frozen corn ($0.50)
1 cup frozen peas ($0.50)
1 cup uncooked white rice ($0.10)
Salt, pepper, oregano, thyme, cayenne (negligible)
Zest of 1/2 a lemon ($0.25) – because you can still use the lemon for something else.

(Total cost, if you buy in bulk and fraction it out: $6.26. That’s $1.05 per person!!)

Process:

1) Heat oil in a Dutch oven over medium-low heat. Add chicken, season with salt, pepper, and oregano, and stir occasionally until browned, about 5 minutes. Remove from pan.

2) Add onions and celery to pan. Stir, scraping the brown bits off the bottom of the pan. Once onions and celery start to become translucent, remove from pan.

3) Pour in can of cream of chicken soup and 2 cups milk. Stir until smooth and combined, then add 2 tsp salt, 1 tsp each pepper, oregano, and thyme, 1/2 tsp of cayenne and the zest of 1/2 a lemon. Stir to combine.

4) Add previously cooked chicken, onions and celery, along with the potatoes, carrots, corn, peas, and rice. Stir until well distributed, cover, and cook on low for 1 hour, stirring occasionally to ensure rice doesn’t stick to bottom of pan.

5) After simmering for 1 hour, give it a final stir to ensure it has thickened properly and then ladle into shallow bowls and serve immediately.

Skillet Chicken with White Wine Cranberry Glaze

I often have occasions where I stare into my pantry/fridge and I see a couple of different things and think, “Hm, I wonder if I could make this work together…”

Perhaps I just watch Chopped too much, but this dish was born out of that type of experience. I knew I had chicken in the fridge and dried cranberries in the pantry, so I got to thinking, “What if…” and thus, this dish was born. And boy, was it delicious.

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Bonus, I’ll also include a recipe at the bottom for that amazing spicy and sweet succotash you see with the chicken. 😉

Preheat the oven to 350. Add a tablespoon of olive oil to a skillet and heat over medium-low. While the pan is heating, sprinkle both sides of two chicken breasts with salt, pepper, oregano, cilantro, and thyme, then add them to the pan.

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Let them cook for about 5 minutes, then flip and cook for an additional 5 minutes. While they are cooking, roughly chop about 1/4 cup of pecans and spread them out on a small baking sheet. Then dice 1/4 of an onion and mince 1 clove of garlic.

Once the chicken has browned on both sides, put it in a baking pan coated with non-stick cooking spray and allow to bake while you prep the sauce. (About 15 total minutes in the oven should do it.) You can also put the chopped pecans in the oven now – just remember to take them out after about 5 minutes.

In the same pan that you cooked the chicken (still over medium-low heat), add your diced onion and toss to coat in the remaining olive oil. Allow these to saute for a few minutes, then add the minced garlic and about 1/2 cup of dried cranberries.

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Toss to combine and allow to simmer for another two minutes or so, then add 1/2 cup dry white wine to the pan. Allow this to reduce down (3-5 minutes) and then add 2 tablespoons of mascarpone cheese and 1 tablespoon of butter. Stir this in until it melts, leave on the heat for one more minute, and then remove from the heat.

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Plate your chicken once it’s cooked through and top with the glaze and a handful of chopped pecans. Serve with the spicy-sweet succotash listed below!

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Recipes:

Skillet Chicken with White Wine Cranberry Glaze

Yield: 2 servings

Ingredients:

2 boneless skinless chicken breasts
1 tbsp olive oil
Salt, pepper, cilantro, oregano, thyme (to taste)
1/4 cup pecans, roughly chopped
1/4 onion, diced
1 clove garlic, minced
1/2 cup dried cranberries
1/2 cup dry white wine
2 tbsp mascarpone cheese
1 tbsp butter

Process:

1) Preheat oven to 350. Heat 1 tbsp of olive oil in a skillet over medium-low heat.

2) Sprinkle both sides of chicken with salt, pepper, cilantro, oregano, and thyme, then place in the heated oil. Cook for 5 minutes per side, then place in a baking dish coated with nonstick spray and bake for 15 minutes. Put the pecans on a small baking sheet and also put these in the oven – bake for 5 minutes.

3) In the same pan used for the chicken (still over medium-low heat) add the onions. Toss and saute for about 3 minutes, then add the garlic and cranberries. Saute for another 2 minutes or so, then add wine and allow to reduce for about 3-5 minutes.

4) Add the mascarpone and butter to the pan and stir until they’ve melted. Remove from the heat after an additional minute.

5) Plate chicken and top with glaze. Sprinkle with toasted pecans. Serve immediately.

Spicy-Sweet Succotash

Yield: 2 servings

Ingredients:

1 & 1/2 cups water
3/4 cup frozen corn
3/4 cup frozen lima beans
1/4 cup dried cranberries
2 tbsp butter
1 tbsp sugar
Salt, pepper, cilantro, cayenne, to taste

Process:

1) Add frozen corn and lima beans with water to a medium saucepan. Bring to a boil, then reduce to a simmer and cook for 7 minutes.

2) After the initial 7 minutes, add the cranberries to the water and cook for an additional minute or two.

3) Drain, then put the succotash back in the sauce pan over low heat and stir in butter, sugar, and spices. (The more cayenne you add, the spicier it will be. A safe bet to not be overwhelming is about 1/4 tsp.) Serve immediately.

Grilled Chicken Cilantro Lime Salad

This is a fabulous summery dish that you can have really any time of year if you want to remind yourself of the crisp and sweet tastes of the warmer months! (I really needed that reminder since Old Man Winter keeps dropping snow on us!)

It uses a great combination of different flavors to provide a really great flavor profile for a great dish that’s good for a hearty lunch or a light dinner!

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Start off by getting your spices together: in a small dish, combine the zest of 1 lime, and then 1/2 tsp each of salt, cilantro, and garlic powder, along with 1/4 tsp of black pepper and cayenne pepper.

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Coat a small frying pan in a couple teaspoons of olive oil and heat it over low heat. Take about 1/4 of your seasoning mix and rub it over one side of a chicken breast.

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Put this in your frying pan, seasoning side DOWN, and then add some more salt, pepper, and cilantro to the unseasoned side. Let this cook for about 5-8 minutes or until it’s started to brown, then turn the chicken over, cover, and cook for an additional 8 minutes or so, or until the chicken is cooked through.

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While the chicken is cooking you can prepare the salad. Roughly chop 1 romaine lettuce heart and add it to a medium-large bowl. Then, julienne 1 carrot, 1/2 an onion, and 1/2 an apple. (I used Gala to add some red color, but any crisp/tart variety would be fine!)

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Add these to your lettuce and toss them together. Then, to the dish of your remaining seasoning, add the juice of the lime you zested earlier, 2 tbsp of olive oil, and 1 tbsp of rice vinegar. Use a fork to whisk this together, then pour it over your salad and toss to combine. Dish the salad out into two bowls.

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Once your chicken is done and has cooled a bit, cut it into thin slices and then top each salad with equal amounts of chicken. Serve immediately!

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Full Recipe:

Grilled Chicken Cilantro Lime Salad

Yield: 2 servings

Ingredients:

Zest & juice of 1 lime
1/2 tsp salt
1/2 tsp cilantro
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp cayenne pepper
2 tbsp olive oil
1 tbsp rice vinegar

2 tsp olive oil
1 boneless skinless chicken breast

1 romaine lettuce heart, roughly chopped
1 carrot, julienned
1/2 onion, julienned
1/2 apple, julienned

Process:

1) In a small dish, combine lime zest, salt, cilantro, garlic powder, black pepper, and cayenne pepper.

2) Heat 2 tsp olive oil in a small skillet over low heat. Rub 1/4 of the seasoning mix onto one side of your chicken breast and place it seasoning side down into the skillet. Sprinkle unseasoned side with additional salt, pepper, and cilantro. Cook for 5-8 minutes, then turn and cover and cook for an additional 8 minutes or until cooked through. Set aside to cool.

3) Stir in 2 tbsp olive oil, 1 tbsp rice vinegar, and juice of 1 lime to your seasoning mix.

4) Combine lettuce, carrots, onions, and apples in a large bowl and toss together. Add dressing and toss to combine.

5) Plate salad in two separate dishes. Cut your chicken into thin slices and divide evenly between the two salads. Serve immediately.